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Seafood Cioppino

Ingredients

• 1 pound fresh or frozen firm white fish, cut into 1-inch pieces
• 1 pound fresh or frozen monkfish, cut into 1-inch pieces
• 8 ounces fresh or frozen medium shrimp
• 2 dried pasilla chile peppers
• Boiling water
• 1 teaspoon salt
• 3/4 teaspoon chili powder
• 4 teaspoons olive oil
• 1 large onion, chopped
• 1 cup frozen whole-kernel corn
• 1 tablespoon bottled minced garlic (6 cloves)
• 1 15-ounce can cannellini (white kidney) beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes, undrained
• 1 8-ounce bottle clam juice
• 1 cup dry white wine
• 1 cup water
• 2 tablespoons canned diced green chiles
• 1 avocado, pitted, peeled, and chopped (optional)
• 1/3 cup snipped cilantro (optional)

Directions

1. Thaw fish and shrimp, if frozen.
2. Peel and devein shrimp.
3. Rinse fish and shrimp and pat dry.
4. In a bowl combine pasilla chile peppers and enough boiling water to cover.
5. Let stand for 20 minutes.
6. Remove chile peppers, reserving 1/4 cup of the soaking liquid.
7. Remove seeds and stems from chile peppers and discard.
8. In a blender combine chile peppers and reserved liquid and blend until smooth.
9. In a large, shallow bowl, combine fish and shrimp.
10. In a bowl combine 1/2 teaspoon of the salt and chili powder.
11. Sprinkle over fish.
12. In a Dutch oven heat 2 teaspoons of the oil over medium-high heat.
13. Add half of the fish and half of the shrimp and cook 4 minutes or just until done, gently turning mixture with a spatula occasionally.
14. Transfer with a slotted spatula to a clean bowl.
15. Repeat with remaining seafood.
16. Chill bowl of seafood until needed (up to 2 hours).
17. In same Dutch oven heat remaining 2 teaspoons oil.
18. Add onion, frozen corn, and garlic and cook for 3 minutes, stirring occasionally.
19. Stir in remaining ingredients except seafood, avocado and cilantro.
20. Simmer, covered, for 20 minutes.
21. Add seafood and simmer, uncovered, for 5 minutes.
22. Serve with avocado and cilantro.

Attribution